Grilled Portobello Sandwich

Delicious Sandwiches Without the Guilt

Sandwiches like the Reuben, the Dagwood and the Philly cheesesteak are staples of a guy diet. After all, what goes better with a cold beer and the baseball game?

But these machismo-laden meals don't come cheap. Consider those sandwich favorites to be are pit stops on the road to a beer belly, or worse, obesity.

Even single-decker sandwiches can pack as much as 25 grams of fat, accounting for 50 percent of their total calories. It's not the cold cuts that make a sandwich fatty. It's the cheeses, sauces, and bacon strips that often get added to these lean meats.

As Good Morning America continues its Summer Weight Loss Challenge, through a partnership with Men's Health magazine, we took a look at how to make classic sandwiches healthy by adding flavorful, and healthy, ingredients.

Grilled Portobello Sandwich

Ingredients

1 Portobello mushroom (4 ounces)

1/3 cup light herb vinaigrette dressing

1/2 large red bell pepper, sliced

1 clove garlic, finely minced

1 tbsp. fat-free mayonnaise

1 onion-flavored sandwich roll

1 slice reduced-fat Monterey Jack cheese

Cooking Directions

Drop the mushroom in a re-sealable plastic bag. Add the dressing, seal the bag, and let the mushrooms marinate in the fridge for a couple of hours.

Next, plop the mushrooms on a grill or in a nonstick skillet, along with the pepper and cook for 4 to 5 minutes per side.

While the mushroom cooks, stir the garlic and mayonnaise together and spread the mixture on the sandwich-roll halves. Add the mushroom and cheese and assemble.